Stuffed Acorn Squash

Ingredients

  • 2 acorn squash, halved and seeded
  • 2 tablespoons butter, melted
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • 2 cups brown rice, cooked in low-sodium chicken broth
  • 1 cup unsweetened applesauce
  • ½ cup celery, chopped
  • ¼ cup toasted pecans, chopped
  • ¼ cup Splenda
  • ½ teaspoon onion powder
  • ½ teaspoon ground ginger

    Directions

    Place squash cut side down in shallow baking pan. Bake at 350 degrees for 30 minutes. Turn squash cut side up; brush with butter. Sprinkle with salt and cinnamon. Combine remaining ingredients and fill squash evenly with rice (like stuffing). Bake uncovered for 20-30 minutes. Enjoy!

    Serves 4

    288 calories per serving; 5 g protein; 55 g carbohydrate; 7 g dietary fiber; 5mg cholesterol; 175 mg sodium.

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